Keto Bacon & Mushroom Omelette
A cozy and flavorful omelette featuring crispy bacon and sautéed mushrooms, perfect for low-carb breakfast lovers.
Ingredients
Main Ingredients
- 3 large large eggs
- 2-3 slices bacon Adjust based on preference
- 1/2 cup sliced mushrooms Cremini or button mushrooms
- 1 tablespoon butter or ghee
- 2 tablespoons cream cheese or shredded cheddar For a richer omelette
- Salt and freshly ground black pepper, to taste
- 1 tablespoon chopped fresh chives or parsley Optional garnish
- 1 small minced garlic clove or pinch of garlic powder Optional
Instructions
Preparation
- Crack the eggs into a bowl, whisk until pale and slightly frothy, and season with a pinch of salt and pepper.
- Slice the mushrooms and chop the herbs.
Cooking
- In a medium nonstick skillet over medium heat, cook the bacon until crisp. Remove and place on a paper towel to drain. Reserve about 1 teaspoon of bacon fat in the pan.
- Add the butter to the pan with the reserved bacon fat. Once melted, add mushrooms and a pinch of salt. Sauté until golden and juicy, about 4-5 minutes. If using garlic, add it in the last minute.
- Crumble or chop the cooked bacon and return half to the skillet with the mushrooms.
- Reduce heat to medium-low. Pour the whisked eggs evenly over the mushroom-bacon mixture.
- Dollop cream cheese or sprinkle shredded cheddar over one half of the omelette. Fold the omelette in half when the edges set.
- Let cook another 30-60 seconds, then slide onto a plate. Top with the remaining bacon and chopped herbs.
Notes
For fluffier eggs, add a tablespoon of water to the eggs before whisking. Store leftovers in an airtight container for up to 3 days.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 4gProtein: 30gFat: 30gSaturated Fat: 12gSodium: 600mgSugar: 1g
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